Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette

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  • Level: Easy
  • Total: 2 hr
  • Prep: 25 min
  • Inactive: 35 min
  • Cook: 1 hr
  • Yield: 4 servings
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Fra Diavolo BBQ Sauce:

3 tablespoons olive oil

1 Spanish onion, finely chopped

4 cloves garlic, finely chopped

1 tablespoon red pepper flakes

3 cups canned plum tomatoes, pureed

2 tablespoons tomato paste

1 cup dark brown sugar

2 tablespoons honey

1 tablespoon chopped fresh oregano leaves

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh basil leaves

Salt and freshly ground black pepper

2 porterhouse steaks, about 1 1/2-inches thick

Cherry Pepper-Tomato in Vinaigrette, recipe follows

Cherry Pepper-Tomato in Vinaigrette:

1/4 cup red wine vinegar

1 clove garlic, finely chopped

Salt and freshly ground pepper

1/2 cup olive oil

1/2 pound cherry peppers, stemmed, seeded and roasted or prepared (in jar), sliced

2 piquillo peppers, sliced

1/2 pound cherry tomatoes, sliced in 1/2

1/4 cup chopped flat-leaf parsley


  1. Heat oil in a large saucepan over medium-high heat. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and red pepper flakes and cook for 1 minute. Add remaining ingredients, reduce heat to medium-low and cook until thickened, about 35 to 40 minutes.
  2. Heat grill to high. Season steaks on both sides with salt and pepper. Grill, on 1 side, until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes, then slice into 1/4 inch thick slices and top with the Cherry Pepper-Tomato salad.

Cherry Pepper-Tomato in Vinaigrette:

  1. Whisk together vinegar, garlic and salt and pepper in a medium bowl. Slowly whisk in the olive oil. Add the peppers, tomatoes and parsley and stir to combine. Adjust seasoning and let sit 30 minutes at room temperature before serving.